**5. Co-occurrence term interaction in the banana sensory documents**

The directed network for the co-occurrence terms consists of 53 nodes and 904 edges with in-degree ranging from 6 to 37 (banana) with a mean of 17. At least 50% of the nodes are co-occurring with 17 other nodes. Nodes with many ties like banana in this instance are said to be prominent, or have high prestige as many nodes seek to direct ties towards them, an indication of importance. The in-degree is a measure of popularity based on the number of connections to a node [10], representing the amount of attention the node receives. Hence, banana co-occurred more than other terms. This is expected as the topic of interest is on banana. The out-degree ranged from 0 to 44 (accept) with a mean of 17. Nodes with high out-degree like accept in this instance can influence others and are often said to be influential. The high out-degree is expected since sensory evaluation is related to acceptability characteristic of a product. The topic of interest being sensory attributes of banana and its products. The limitation of using a node's degree to quantify its significance is that each connection is valued equally as it assumes that forming a connection with an important node counts as much as a connection to an unimportant one [10]. Practically, developing a connection with the chief executive

**Figure 4.**

*Force atlas 2 layout based on modularity class, the class 0 consisting of 20.7% (green), class 1, 20.8% (red), class 2, 41.5% (purple) and class 3, 17.0% (blue) of the nodes. Node size based on betweenness centrality (min size = 20; max size = 100).*

of a company gives more influence than a connection with someone in an entry level position.

The connectedness of the nodes is detailed in **Figure 4**. The nodes were coloured based on the four modularity classes. The base class consisting of 20.7% (green), class 1, 20.8% (red), class 2, 41.5% (purple) and class 3, 17.0% (blue) of the nodes. Betweenness centrality accounts for the nodes that lie on many short paths having considerable control over information diffusion in the network acting as gatekeepers of information [10]. Terms with high betweenness centrality are also high in in-degree and eigenvector centrality and are therefore connected to many highly connected terms. The betweenness centrality ranged from 0 to 192. The terms with high betweenness centrality (>50) were accept (139), fruit (92), analysis (74) [class 0]; coat (125), food (60) [class 1] and banana (192) [class 3]. These terms are important in conveying the information on banana sensory profile. Hence, banana sensory relates to its use in mixed fruits, image analysis, gum Arabic and chitosan coated banana, and co-extruded with food grains.

#### **6. Discovered knowledge on banana sensory**

Three topics each consisting of five terms were extracted from the banana sensory documents as detailed in **Figure 5**. Topic 0 contributing 27.98% correlates to quality of banana fruit and peel. Topic 1 (23.21%) correlates to the use of banana fruit in food and wine. Topics 2 (48.81%) relates to sensory acceptability of banana peel and flour in food products. The details of each topic will be provided.

**93**

**Figure 5.**

*Integrating Text Mining and Network Analysis for Topic Detection from Published Articles…*

*DOI: http://dx.doi.org/10.5772/intechopen.84857*

**7. Quality of banana peel and fruit**

aged in CO2 gas exchange packaging [13].

Kudachikar et al. [11] reported that packing optimally matured (75–80%) 'Robusta' banana in modified atmospheric packaging with low density polyethylene (LDPE) films alone and in combination with green keeper as 'ethylene absorbent' under low temperature (12 ± 1°C, 85–90% RH) extended the shelf life up to 5 and 7 weeks, respectively, compared to 3 weeks in openly kept control fruits stored under similar conditions. The green keeper treated samples contained three sachets containing KMnO4 (10 g/sachet) as ethylene absorbent placed in each LDPE film. Sensory quality of the fully ripe fruits 5 days after the ethrel dip was very good. Banana fruits treated with 500 ppm of ethrel ripened evenly in 6 days at 20 ± 1°C with excellent external colour, taste, flavour and overall quality [12]. Using image analysis it was reported that banana peel browning occurred faster in banana pack-

*Detected topics from the banana sensory documents in PubMed from 2002 to 2018.*

Banana fruits coated with a mixture of 10% gum Arabic and 1% chitosan maintained delayed colour development, reduced the rate of respiration and ethylene

*Integrating Text Mining and Network Analysis for Topic Detection from Published Articles… DOI: http://dx.doi.org/10.5772/intechopen.84857*

**Figure 5.** *Detected topics from the banana sensory documents in PubMed from 2002 to 2018.*
